Vegan Shepard’s Pie

The time has come, to devour all things comfort-filled and cozy! I’m excited to be sharing this simple dish that literally makes for the best dinner and tasty leftovers. Shepard’s Pie is also something fun to make for the holiday season – I promise everyone will love it!

I thought it would be fun to put my own spin on it, while still keeping it simple. Feel free to omit the sweet potato as well as the nutritional yeast, both pair really well with this though, you should definitely give it a try.

Instructions

Wash and peel your potatoes, cutting them into even chunks.

Add potatoes to a large pot full of water. Bring to a boil and cook until tender, about 20-25 minutes depending on the size.

In a large skillet combine your diced onion and oil, sauté for 5-6 minutes. Add in the crumbles and seasonings, continue to sauté for 15 minutes. Mix in your vegetables and turn the heat off, making sure everything is evenly combined.

Drain your potatoes and mash, adding in seasonings and mixing until evenly incorporated.

Pour the flax mixture into the veggie sauté and fold until evenly combined.

In a medium casserole pan, spoon in your base mixture (veggie sauté) and press down evenly. Top with your mashed potatoes, using the back of your spoon to smooth them out.

Bake at 425 degrees F for 10 minutes, then 2-3 minutes on broil to crisp the top (optional).

Serve warm, topped with diced green onions.

Notes

In place of a mock-meat crumble, you can use TSP or TVP. Rehydrate as directions recommend, using a vegetable stock + a few drops of liquid smoke and 1 tbsp vegan worcestershire seasoning sauce.Store extras in an air-tight container, this will keep up to 1 week refrigerated or 4 months in the freezer. De-thaw before reheating at 375 F until cooked through, about 10-15 minutes.